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Caramelised Onion Garlic Pasta

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 669kcal
Servings: 3 People
Metric - Imperial

Ingredients

  • 14 g Unsalted Butter
  • 15 ml Olive Oil
  • 1 Brown (Yellow) Onion Thinly Sliced
  • 6 Garlic Cloves Minced
  • 60 ml Dry White Wine Substitute with Stock
  • 4 g Smoked Paprika
  • 4 g Garlic Powder
  • 2 g Dried Italian Herbs
  • 250 ml Thickened Cream
  • 30 g Chilli Crisp Oil Optional
  • 10 ml Low Sodium Soy Sauce
  • Parmesan Cheese To Taste
  • 300 g Pasta of Choice
  • Flat Leaf Parsley Chopped
  • Salt & Pepper

Method

  • Heat a large skillet over medium heat and add the butter and olive oil. Add the sliced onion with a pinch of salt and cook for 15–20 minutes, stirring occasionally, until golden and jammy. If they begin to stick, deglaze with a splash of water, stock, or wine.
  • Add the minced garlic and cook for 30–60 seconds until fragrant. Stir in the smoked paprika, garlic powder, and dried Italian herbs, and cook for an additional minute to allow the spices to bloom. Deglaze with the white wine (or stock) and reduce by about half.
  • Pour in the cream, then add the chilli crisp oil and soy sauce. Simmer gently for 3–4 minutes until slightly thickened. Meanwhile, cook the pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
  • Add the pasta to the sauce along with Parmesan and some of the chopped parsley. Toss until the pasta is coated, loosening with splashes of pasta water if needed.
  • Season to taste and serve with more Parmesan, the remaining parsley, and extra chilli crisp oil if desired.
Chef's Tips
Give the onions the full 15–20 minutes over medium heat rather than rushing them — if they start catching, deglaze with a splash of liquid instead of turning up the heat, since high heat browns them too fast and turns bitter rather than sweet and jammy.
Let the smoked paprika, garlic powder and herbs bloom in the pan for the full minute before deglazing — this cooks out the raw spice taste and lets them infuse into the fat, which is what carries their flavour through the rest of the sauce.
Reserve a cup of pasta water before draining, as written — the sauce thickens as the cream reduces and the cheese melts in, so having that water on hand is what lets you loosen it back to the right consistency without watering down the flavour.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container.
To reheat, warm gently in a pan over low-medium heat or in the microwave in short bursts, stirring in a small splash of water or milk as needed to bring the sauce back to a creamy consistency. Thaw frozen portions in the fridge overnight before reheating.
Serving 250gCalories 669kcalCarbohydrates 65gProtein 20.4gFat 31gSaturated Fat 10gPolyunsaturated Fat 2gMonounsaturated Fat 6gTrans Fat 1gCholesterol 18.1mgSodium 339mgPotassium 567mgFiber 4gSugar 6gVitamin A 1263IUVitamin C 3.37mgCalcium 163mgIron 4.1mg